Making homemade pasta is a fun and rewarding process. Here's a simple recipe to get you started:
### Homemade Pasta Recipe
#### Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
#### Instructions:
1. **Prepare the Dough:**
- On a clean surface or in a large mixing bowl, mound the flour and create a well in the center.
- Crack the eggs into the well, add the olive oil and salt.
- Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well until a dough starts to form.
2. **Knead the Dough:**
- Once the dough begins to come together, use your hands to knead it. Knead for about 8-10 minutes, until the dough is smooth and elastic.
- If the dough is too sticky, add a little flour. If it's too dry, add a tiny bit of water.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature.
3. **Roll the Dough:**
- After resting, divide the dough into smaller portions to make it easier to roll out.
- Using a rolling pin or a pasta machine, roll out each portion of dough on a lightly floured surface until it's thin (about 1-2 mm thick). You may need to dust the dough with flour occasionally to prevent sticking.
4. **Shape the Pasta:**
- For **fettuccine or tagliatelle**: Fold the dough over itself a few times, then slice into strips of your desired width.
- For **ravioli**: Cut the dough into squares or circles, place your filling in the center of one piece, and cover with another, sealing the edges with a bit of water or egg wash.
- For **lasagna**: Cut the dough into large rectangles.
5. **Cook the Pasta:**
- Bring a large pot of salted water to a boil.
- Cook the pasta for 2-3 minutes, or until it floats to the top and is tender but still firm to the bite (al dente).
- Drain and serve immediately with your favorite sauce.
### Tips:
- **Resting the dough**: This step is important as it allows the gluten to relax, making the dough easier to roll out.
- **Rolling the dough**: If using a pasta machine, start on the widest setting and gradually move to thinner settings.
- **Storing fresh pasta**: If you're not cooking it immediately, you can dust the pasta with flour, let it dry for a bit, and then store it in an airtight container in the fridge for up to 2 days. Alternatively, you can freeze it.
